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Vegan Caribbean plantain Curry Authored by Charla


Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Yield: 4 Persons

2 ripe plantains, sliced and halved

1 medium sized sweet potato, chopped

1 4oz can of kidney beans (or 1 cup/200g), drained

1 medium onion, chopped

2 Scallion, chopped

2 mixed bell peppers, chopped

1 can of coconut milk (2 cups/400ml)

A handful of spinach (or use callaloo if you can source it)

l medium tomato, chopped

1 tbsp of curry powder

1 tbsp of ginger, grated

4 garlic cloves, minced

1 tsp of black pepper

4 pimento berries (all spice)

6 sprigs of thyme

1 tsp of ground coriander

1 tsp of himalayan pink salt (or to taste)

1 cup of water (250ml)

Scotch bonnet (optional)

2tbsp of coconut oil


Grab a sturdy non stick casserole pot/dutch pot/large skillet and melt the coconut oil on low-medium heat.

Saute the scallion, onion and garlic until soft and translucent.

Once the onions and so fourth are sauteed, add the bell peppers and ginger and cook for roughly 5 minutes until the peppers have become soft.

Add thyme, chopped tomatoes, coriander, pimento berries, black pepper and curry powder.

Stir all of the spices into the vegetables for about 2 minutes until they become fragrant.

Add the kidney beans, sweet potato and plantain (only add the plantain now if it is firm, not over ripe) along with the scotch bonnet, coconut milk and water.

Bring the pot to a rolling boil, cover with a lid, reduce the heat to medium/low and simmer for about 25 minutes.

Carefully fold in the spinach 5 minutes before the given cooking time and sprinkle in the pink salt

If your plantain is soft and over ripe it’s best to add them 5-10 minutes before the curry is ready or else they will turn to mush.


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